One half pound of Zipper Peas
Enough Distilled Water to cover the Zipper Peas
One medium size Vidalia Onion (or your favorite Onion)
One half cup of Chopped Celery
One teaspoon of Sea Kelp Seasoning.
One half cup fresh Chopped Parsley.
One medium size Sweet Potato.
usually go to the Organic Garden about once a week.
to get what I want first, then I go down to a good friend
of mines Produce Market (Lees Market on
Rt. 400 in Daytona Beach) to get what I dont pick
out of the garden. Then I rush down to the Farmers
Market to get the remainder of what I need for the week.
At he Market today I found some fresh Zipper Peas, Black-eyed
Peas and Butter Beans. Got a pound of each them, which
will last me for the week. I only do this when they
are in season. Well I tried a recipe tonight that was
DEEEE-licious! Check this one out.
a cooking pot, put about ¼ inch of Distilled Water
with the chopped Vidalia Onion and bring to a boil then
shut it right down to a medium heat. Then pour the Zipper
Peas and the Distilled Water they were soaking in into
the pot. Let it cook for about 15 minutes then put the
diced Sweet Potato in the pot to cook for about another
15 minutes then you put the Celery and Parsley and Sea
Kelp Seasoning which contains no Table Salt whatsoever.
Let simmer for about 15 more minutes. I went down to the
ocean to surf for about 30 minutes after I shut this off
so the flavors could have a chance to blend well together.
When I came home I was ready for something energizing.
I put this over a bowl of Rice I cooked when I started
this stew. Click Here for the Rice Recipe I used.
this one, it is really filling. And most of all, highly
nutritious and just flat delicious!
Center for Nutrition & Life Management, Inc
1 Glowing Health Way
Daytona Beach, FL 32126-3030
Tel: 1-866 MANGOMAN (626-4662)
Fax: 1-772-382-8487 Tel: 1-386-441-4487